Statutes, codes, and regulations
Maine Administrative Code
Department 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRYDivision 001 - AGRICULTURE - GENERALChapter 333 - OFFICIAL GRADES FOR SARDINES PACKED IN LOUISIANA HOT SAUCE IN 1/14 SIZE CANS (128.5 ML. WATER CAPACITY). PART I (CONDENSED GRADING) - PART II (DETAILED GRADING)
Part I - CONDENSED GRADING
Section 001-333-I-5 - Ascertaining the Grade

01-001-333 Me. Code R. § I-5

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Current through 2024-51, December 18, 2024
Section 001-333-I-5 - Ascertaining the Grade

The grade of canned Maine sardines in Louisiana Hot Sauce is ascertained by considering in conjunction with the requirements of the respective grade, the respective ratings for the factors of sauce color of the Louisiana Hot Sauce, Absence of Defects, Odor - Taste and Texture of the fish. The maximum number of points that may be given each factor is:

FactorsPoints

1. Louisiana Hot Sauce Color............................................................................ 15
2. Absence of Defects...................................................................................... 45
3. Taste and Odor of Drained Fish..................................................................... 30
4. Texture of Drained Fish................................................................................ 10

Maximum Number of Points........................................................................ 100

01-001 C.M.R. ch. 333, § I-5